On Thursday, November 7, 2013 6:25:25 PM UTC-7, Polly Esther wrote:
> Well. Here's a new one for me. In Best of the Best Fast & Fabulous Party
>
> Foods and Appetizers by McKee and Moseley, I read that a substitute for one
>
> cup of brown sugar is one tablespoon molasses to one cup of white sugar. I
>
> cook mostly in tropical weather and find that 'real' brown sugar can go from
>
> workable to rocks in way less than a minute in this humidity. I'm going to
>
> try the substitute. It sounds reasonable. Pecan pie coming soon. Polly

Perhaps the "brown" form of SPLENDA would work. Might be
a worthwhile substitution. Check it out.